This week's recipe is submitted by Marietta Sorch of Dodge City, Kansas
Lemon-Herb Beef Pot Roast
1 boneless beef chuck pot roast (3-3 1/2 pounds)
1 Tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 Tablespoons cornstarch dissolved in 2 Tablespoons of water
1/2 teaspoon dried basil
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil
Combine seasoning ingredients and press into pot roast on both sides.
Heat oil in Dutch oven over medium heat until hot. Do not burn.
Brown pot roast. Pour off drippings.
Add 1 cup water. Bring to boil. Reduce heat and SIMMER 2 hours. Have this covered tightly.
Add vegts. Continue cooking, covered 30-45 mins. or until vegts, and roast are fork tender.
Remove roast and vegts. and keep warm. Skim fat from cooking liquid. Stir in the cornstarch mixture and 1/2 teaspoon basil. Cook and stir until thick and bubbly. Carve roast and serve with vegts. and sauce.